Description
Indulge in the warmth of homemade tomato soup paired with fluffy Cheddar Bay dumplings. This comforting dish is perfect for chilly evenings, delivering a delightful blend of rich flavors and creamy textures. With simple ingredients and easy preparation steps, you can recreate this nostalgic meal that’s bound to impress family and friends!
Ingredients
Scale
- 6 ripe tomatoes, quartered
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup shredded sharp cheddar cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes), then add minced garlic and cook until golden brown.
- Stir in quartered tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until tomatoes are soft.
- Use an immersion blender to puree the soup until smooth (or leave some chunks for texture). Return to low heat.
- Gradually stir in heavy cream and season with salt and pepper; let simmer for another 5 minutes.
- For the dumplings, mix flour, baking powder, shredded cheddar, salt, and softened butter in a bowl. Add milk slowly until just combined.
- Drop spoonfuls of dumpling batter onto the simmering soup’s surface. Cover tightly and steam on low heat for 15-20 minutes until fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg